期刊：
International Journal of Biological Macromolecules,2025年293:139340 ISSN：0141-8130
通讯作者：
Zhang, Rui;He, JR
作者机构：
[Chen, Ming; Pei, Xun; Yin, Jinjing; Zhang, Rui; Xiong, Sihui; Wu, Muci; He, Jingren] Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Oliveira, Helder; Mateus, Nuno] Univ Porto, Fac Sci, Dept Chem & Biochem, REQUIMTE LAQV, P-4169007 Porto, Portugal.;[Ye, Shuxin] Yun Hong Grp Co Ltd, Wuhan 430206, Hubei, Peoples R China.;[Zhang, Rui; He, Jingren] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[He, Jingren; Zhang, Rui] Wuhan Polytech Univ, 36 Huanhu Middle Rd, Wuhan 430023, Peoples R China.
通讯机构：
[He, JR ; Zhang, R] W;Wuhan Polytech Univ, 36 Huanhu Middle Rd, Wuhan 430023, Peoples R China.
关键词：
Antioxidant activity;Antiproliferative capacity;Phenolics;Protein;Purple rice (Oryza sativa L.)
摘要：
Purple rice ( Oryza sativa L.) is a rich in endogenous phenolics and proteins. The naturally occurring interactions between phenolic compounds and proteins have been shown to have beneficial effects on human health. In this study, four protein fractions of purple rice (albumin, prolamin, globulin, and glutelin) were extracted, and both protein-free and protein-bound phenolics (PFP and PBP) were isolated from each protein fraction. The major phenolics compounds identified in different protein fraction included protocatechuic acid, vanillic acid, and ferulic acid. Additionally, the PFP in the albumin fraction exhibited the highest number of anthocyanin glycosides (7 types) among all phenolic compounds, while the remaining compounds were identified only as cornflower-3-glucoside and paeoniflorin-3-glucoside. Moreover, the in vitro antioxidant activity and cancer cell inhibitory effects of PFP and PBP in various protein fraction were investigated using chemiluminescence and cellular assays. The results demonstrated that the inhibitory effect of H₂O₂ was more pronounced than that of other free radicals (O₂ − and OH − ), with albumin and prolamin exhibiting heightened antioxidant activities. Notably, the PBP in various protein fractions showed a higher antiproliferative capacity than their corresponding PFP, indicating a potential synergistic effect of protein-phenolic interactions that differed between the two cell lines, MKN-28 and HT-29.
Purple rice ( Oryza sativa L.) is a rich in endogenous phenolics and proteins. The naturally occurring interactions between phenolic compounds and proteins have been shown to have beneficial effects on human health. In this study, four protein fractions of purple rice (albumin, prolamin, globulin, and glutelin) were extracted, and both protein-free and protein-bound phenolics (PFP and PBP) were isolated from each protein fraction. The major phenolics compounds identified in different protein fraction included protocatechuic acid, vanillic acid, and ferulic acid. Additionally, the PFP in the albumin fraction exhibited the highest number of anthocyanin glycosides (7 types) among all phenolic compounds, while the remaining compounds were identified only as cornflower-3-glucoside and paeoniflorin-3-glucoside. Moreover, the in vitro antioxidant activity and cancer cell inhibitory effects of PFP and PBP in various protein fraction were investigated using chemiluminescence and cellular assays. The results demonstrated that the inhibitory effect of H₂O₂ was more pronounced than that of other free radicals (O₂ − and OH − ), with albumin and prolamin exhibiting heightened antioxidant activities. Notably, the PBP in various protein fractions showed a higher antiproliferative capacity than their corresponding PFP, indicating a potential synergistic effect of protein-phenolic interactions that differed between the two cell lines, MKN-28 and HT-29.
作者机构：
[Fang, Min] Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, 68Xuefu South Road, Changqing Garden, Wuhan, 430023, China. Electronic address: fangmin0227@126.com;[Gong, Zhiyong; Wang, Zhaojie; Xu, Lin; Fu, Qing; Yang, Qing] Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, 68Xuefu South Road, Changqing Garden, Wuhan, 430023, China;[Jiang, Xiaoming; Lu, Yuepeng; Yang, Yong] Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan, 430012, China;[Wu, Yongning] Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014), NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment (CFSA), Beijing 100022, China;[Liu, Xin] Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, 68Xuefu South Road, Changqing Garden, Wuhan, 430023, China. Electronic address: liuxinhook@whpu.edu.cn
通讯机构：
[Min Fang] K;Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, 68Xuefu South Road, Changqing Garden, Wuhan, 430023, China
摘要：
The aim of this work was to develop a fluorescence method based on the polydopamine-polyethyleneimine (PDA-PEI) copolymerization, which was subsequently applied for the determination of 3-monochloropropane-1,2-diol (3-MCPD) in food contact papers (FCMs). PEI could provide an alkaline environment and then react with dopamine (DA) to produce copolymers by Michael addition and Schiff-base reactions. This copolymer has a strong fluorescence emission at 527 nm. We found that amino groups of DA and PEI could also react with 3-MCPD in an alkaline medium, which improved the morphology and fluorescence intensity of PDA-PEI copolymers. The fluorescence intensity of the polymers was linear but inversely proportional to the concentration of 3-MCPD in the range of 10.0–500.0 μg kg−1 and the detection limit was 2 μg kg−1. The standard addition method was used in FCMs to demonstrate the practical applicability and the spiked recoveries ranged from 99.8 to 110.3 %. Finally, the levels of 3-MCPD in different FCMs (n = 70) were determined by the proposed method. The detection frequencies ranged from 25 % to 100 % and both the highest detection frequency and levels were observed in kitchen papers. More than half of the samples did not comply with the limits recommended by the German Federal Institute for Risk Assessment, suggesting that 3-MCPD released from FCMs is a major route of human exposure.
The aim of this work was to develop a fluorescence method based on the polydopamine-polyethyleneimine (PDA-PEI) copolymerization, which was subsequently applied for the determination of 3-monochloropropane-1,2-diol (3-MCPD) in food contact papers (FCMs). PEI could provide an alkaline environment and then react with dopamine (DA) to produce copolymers by Michael addition and Schiff-base reactions. This copolymer has a strong fluorescence emission at 527 nm. We found that amino groups of DA and PEI could also react with 3-MCPD in an alkaline medium, which improved the morphology and fluorescence intensity of PDA-PEI copolymers. The fluorescence intensity of the polymers was linear but inversely proportional to the concentration of 3-MCPD in the range of 10.0–500.0 μg kg−1 and the detection limit was 2 μg kg−1. The standard addition method was used in FCMs to demonstrate the practical applicability and the spiked recoveries ranged from 99.8 to 110.3 %. Finally, the levels of 3-MCPD in different FCMs (n = 70) were determined by the proposed method. The detection frequencies ranged from 25 % to 100 % and both the highest detection frequency and levels were observed in kitchen papers. More than half of the samples did not comply with the limits recommended by the German Federal Institute for Risk Assessment, suggesting that 3-MCPD released from FCMs is a major route of human exposure.
摘要：
In real-world food safety incidents, hazards are often diverse and coexist simultaneously. Mature single-target detection technologies, while effective, are insufficient for comprehensively evaluating the overall quality and safety of food. As a result, multi-target detection, which enables a more comprehensive assessment of multiple hazards in food, has emerged as a prominent research focus. Nanomaterials have gained significant attention in sensing technologies due to their unique advantages, such as high sensitivity and potential for point-of-care detection. Furthermore, nanomaterials hold great promise for multi-target detection technologies because of their versatile properties, including fluorescence and other characteristics that make them suitable for developing a wide range of detection methods. On the basis of systematically summarizing the research achievements of multi-targets sensing in recent five years, this paper categorizes multi-targets sensing nanoprobes construction strategies into five types according to recognition/interaction relationships between the sensing units and targets. In addition, this review also elaborates some practical cases to further explain the design strategy, detection process and detection system of multi-targets sensing nanoprobes, which provides a novel and directional guidance for food detection and food industry management. Finally, according to the shortcomings of current multi-targets sensing nanoprobes, the prospect and challenges of multi-targets sensing nanoprobes are given.
In real-world food safety incidents, hazards are often diverse and coexist simultaneously. Mature single-target detection technologies, while effective, are insufficient for comprehensively evaluating the overall quality and safety of food. As a result, multi-target detection, which enables a more comprehensive assessment of multiple hazards in food, has emerged as a prominent research focus. Nanomaterials have gained significant attention in sensing technologies due to their unique advantages, such as high sensitivity and potential for point-of-care detection. Furthermore, nanomaterials hold great promise for multi-target detection technologies because of their versatile properties, including fluorescence and other characteristics that make them suitable for developing a wide range of detection methods. On the basis of systematically summarizing the research achievements of multi-targets sensing in recent five years, this paper categorizes multi-targets sensing nanoprobes construction strategies into five types according to recognition/interaction relationships between the sensing units and targets. In addition, this review also elaborates some practical cases to further explain the design strategy, detection process and detection system of multi-targets sensing nanoprobes, which provides a novel and directional guidance for food detection and food industry management. Finally, according to the shortcomings of current multi-targets sensing nanoprobes, the prospect and challenges of multi-targets sensing nanoprobes are given.
摘要：
The effects of different phenolic compounds (Epigallocatechin gallate, EGCG; Catechin, CC; Tannic acid, TA) at different phenol hydroxyl concentrations on the gel strength, water holding capacity (WHC), water distribution, and micro-morphology of surimi gels were investigated. Breaking force and deformation of surimi gels treated with EGCG, CC, and TA were increased by 20%, 15%, 12% and 14%, 7%, 4%, compared with untreated surimi gel. Polyphenols increased the WHC of surimi gels and induced the conversion of α-helix to β-sheet in proteins, which was beneficial to the gelation of surimi gel. Surimi gels treated with polyphenols had a complete three-dimensional network structure and relatively uniform and small pores, especially EGCG cross-linked surimi gel. Molecular docking indicated that the interactions between EGCG, CC, TA and myosin heavy chain II A were mainly hydrogen bond and hydrophobic interaction, and their binding energies were −37, −31, and −26 kJ/mol. The binding energy of polyphenols with myosin heavy chain II A correlates with their cross-linking ability with proteins, and the lower the binding energy is, the stronger the cross-linking ability is. This study provides important information to elucidate the mechanism of phenolic compounds regulating the physical properties of surimi gel.
The effects of different phenolic compounds (Epigallocatechin gallate, EGCG; Catechin, CC; Tannic acid, TA) at different phenol hydroxyl concentrations on the gel strength, water holding capacity (WHC), water distribution, and micro-morphology of surimi gels were investigated. Breaking force and deformation of surimi gels treated with EGCG, CC, and TA were increased by 20%, 15%, 12% and 14%, 7%, 4%, compared with untreated surimi gel. Polyphenols increased the WHC of surimi gels and induced the conversion of α-helix to β-sheet in proteins, which was beneficial to the gelation of surimi gel. Surimi gels treated with polyphenols had a complete three-dimensional network structure and relatively uniform and small pores, especially EGCG cross-linked surimi gel. Molecular docking indicated that the interactions between EGCG, CC, TA and myosin heavy chain II A were mainly hydrogen bond and hydrophobic interaction, and their binding energies were −37, −31, and −26 kJ/mol. The binding energy of polyphenols with myosin heavy chain II A correlates with their cross-linking ability with proteins, and the lower the binding energy is, the stronger the cross-linking ability is. This study provides important information to elucidate the mechanism of phenolic compounds regulating the physical properties of surimi gel.
关键词：
Gel properties;Gelatinizing properties;Microstructure;Wheat starch;gWPI
摘要：
Glycated whey protein isolate (gWPI) was produced by dry thermal reaction between whey protein isolate (WPI) and lactose, and its influence on the gelatinization, gel properties, and microstructure changes of wheat starch (WS) was systematically studied. Results showed that gWPI significantly inhibited starch gelatinization and improved starch gel properties. RVA and DSC analysis showed that gWPI decreased viscosity and gelatinization enthalpy (ΔH) in a concentration-dependent manner. When gWPI concentration was 12 %, the peak viscosity and ΔH decreased by 36 cP and 3.11 J/g, respectively. gWPI competed with WS for water and inhibited WS water absorption and expansion. Rheological results showed that the viscoelasticity of the gel decreased by adding gWPI and that of WS-gWPI was a pseudoplastic fluid with shear-thinning behavior. In addition, gWPI covered the WS surface in the form of hydrogen bonds, which inhibited the leaching of amylose, thereby reducing the particle size of the gelatinized starch and its iodine binding ability. AFM results showed that gWPI combined with WS weakened the aggregation of starch molecular chains and decreased the height of starch. In conclusion, gWPI can be used as a gelatinizing regulator to improve starch properties.
Glycated whey protein isolate (gWPI) was produced by dry thermal reaction between whey protein isolate (WPI) and lactose, and its influence on the gelatinization, gel properties, and microstructure changes of wheat starch (WS) was systematically studied. Results showed that gWPI significantly inhibited starch gelatinization and improved starch gel properties. RVA and DSC analysis showed that gWPI decreased viscosity and gelatinization enthalpy (ΔH) in a concentration-dependent manner. When gWPI concentration was 12 %, the peak viscosity and ΔH decreased by 36 cP and 3.11 J/g, respectively. gWPI competed with WS for water and inhibited WS water absorption and expansion. Rheological results showed that the viscoelasticity of the gel decreased by adding gWPI and that of WS-gWPI was a pseudoplastic fluid with shear-thinning behavior. In addition, gWPI covered the WS surface in the form of hydrogen bonds, which inhibited the leaching of amylose, thereby reducing the particle size of the gelatinized starch and its iodine binding ability. AFM results showed that gWPI combined with WS weakened the aggregation of starch molecular chains and decreased the height of starch. In conclusion, gWPI can be used as a gelatinizing regulator to improve starch properties.
作者机构：
[Gao, Pan; Yin, Jiaojiao; Zhang, Xinghe; Zheng, Yuling; Chang, Kairui] Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[Reaney, Martin J T; Gao, Pan] Department of Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A2, Canada;[Wang, Shu] Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China
摘要：
This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified in fatty acid profiles, with elevated α-linolenic acid levels observed in samples from cooler climates (e.g., Liaoning, sample 1) that were 60% higher than in samples from warmer regions (e.g., Sichuan, sample 2). Antioxidant properties, quantified using 1,1-diphenylpicryl phenyl hydrazine (DPPH), 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS), and Ferric ion reducing antioxidant power (FRAP) assays, corresponded to both oil polyphenol content (up to 62.91 mg/kg) and γ-tocopherol concentrations (268.68-525.05 mg/kg). Nineteen phenolic acids and flavonoids were identified, including ellagic acid, gallic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, quercetin, caffeic acid, ferulic acid, p-coumaric acid, coniferol, and pinoresinol. This comprehensive analysis underscores the nutritional and therapeutic potential of IWO, and delineates the impact of geographic and environmental factors on its quality, providing a scientific foundation for further research and development aimed at enhancing food industry standards and exploring natural product chemistry.
摘要：
Tyrosol is an important component of pharmaceuticals, nutraceuticals, and cosmetics, and their biosynthetic pathways are currently a hot research topic. d -Erythrose 4-phosphate is a key precursor for the biosynthesis of tyrosol in Saccharomyces cerevisiae . Hence, the flux of d -Erythrose 4-phosphate determined the yield of tyrosol synthesis. In this study, we first obtained an S. cerevisiae strain S19 with a tyrosol yield of 247.66 mg/L by metabolic engineering strategy. To increase the production of d -Erythrose 4-phosphate, highly active phosphoketolase BA-C was obtained by bioinformatics combined with tyrosol yield assay. The key residue sites 183, 217, and 320 were obtained by molecular docking, kinetic simulation, and tyrosol yield verification. After mutation, the highly efficient phosphoketolase BA-C His320Met was obtained, with a 37.32 % increase in enzyme activity. The tyrosol production of strain S26 with BA-C His320Arg increased by 43.05 % than strain S25 with BA-C and increased by 151.19 % compared with the strain S19 without phosphoketolase in a 20 L fermenter. The mining and modification of phosphoketolase will provide strong support for the de novo synthesis of aromatic compounds.
Tyrosol is an important component of pharmaceuticals, nutraceuticals, and cosmetics, and their biosynthetic pathways are currently a hot research topic. d -Erythrose 4-phosphate is a key precursor for the biosynthesis of tyrosol in Saccharomyces cerevisiae . Hence, the flux of d -Erythrose 4-phosphate determined the yield of tyrosol synthesis. In this study, we first obtained an S. cerevisiae strain S19 with a tyrosol yield of 247.66 mg/L by metabolic engineering strategy. To increase the production of d -Erythrose 4-phosphate, highly active phosphoketolase BA-C was obtained by bioinformatics combined with tyrosol yield assay. The key residue sites 183, 217, and 320 were obtained by molecular docking, kinetic simulation, and tyrosol yield verification. After mutation, the highly efficient phosphoketolase BA-C His320Met was obtained, with a 37.32 % increase in enzyme activity. The tyrosol production of strain S26 with BA-C His320Arg increased by 43.05 % than strain S25 with BA-C and increased by 151.19 % compared with the strain S19 without phosphoketolase in a 20 L fermenter. The mining and modification of phosphoketolase will provide strong support for the de novo synthesis of aromatic compounds.
作者机构：
[Shen, Wangyang; Jia, Xiwu; Luo, Xiaohua; Jin, Weiping; Liu, Xin] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China;[Shen, Wangyang; Jia, Xiwu; Jin, Weiping] Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430000, Hubei, PR China;[Wu, Yongning] Department of Nutrition and Food Safety, Peking Union Medical College, Research Unit of Food Safety, Chinese Academy of Medical Sciences, Beijing 100021, China;[Wu, Yongning] NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China;[Liu, Xin] Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430000, Hubei, PR China. Electronic address: liuxinhook@whpu.edu.cn
通讯机构：
[Xin Liu] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China<&wdkj&>Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430000, Hubei, PR China
摘要：
The effect of Chlorella pyrenoidosa (CP) and Spirulina platensis (SP) at concentrations of 0 %–12 % on the properties of rice starch (RS) was investigated. Compared with pure RS, the addition of CP and SP powder decreased the viscosity, increased the gelatinization temperature, and promoted the retrogradation of RS gel. However, when CP was added at 12 % and SP at 8 %, retrogradation inhibition was reduced. At these concentrations, the relative crystallinity of the CP mixture increased by 57.37 %, whereas that of SP increased by 48.13 %. Scanning electron microscopy revealed that the addition of low amount of CP and SP reduced porosity. CP and SP powder facilitated the conversion of bound water to free water and contributed to the weakening of the viscoelasticity of the RS gel. CP powder likely had a more detrimental effect on the short-term storage properties of RS than SP powder. These results provide theoretical support for the development of RS-based products and the innovative utilization of microalgae.
The effect of Chlorella pyrenoidosa (CP) and Spirulina platensis (SP) at concentrations of 0 %–12 % on the properties of rice starch (RS) was investigated. Compared with pure RS, the addition of CP and SP powder decreased the viscosity, increased the gelatinization temperature, and promoted the retrogradation of RS gel. However, when CP was added at 12 % and SP at 8 %, retrogradation inhibition was reduced. At these concentrations, the relative crystallinity of the CP mixture increased by 57.37 %, whereas that of SP increased by 48.13 %. Scanning electron microscopy revealed that the addition of low amount of CP and SP reduced porosity. CP and SP powder facilitated the conversion of bound water to free water and contributed to the weakening of the viscoelasticity of the RS gel. CP powder likely had a more detrimental effect on the short-term storage properties of RS than SP powder. These results provide theoretical support for the development of RS-based products and the innovative utilization of microalgae.
摘要：
Acid-catalyzed organosolv pretreatments using various acids and organic solvents have been widely studied for biomass fractionation. However, few studies have explored whether specific combinations of acids and solvents are necessary to achieve optimal enzymatic cellulose hydrolysis. In this study, organosolv pretreatments were performed on corn stover under mild conditions (120 °C, 2 h) using four biomass-derived solvents (ethylene glycol (EG), 1,4-butanediol (BDO), dimethyl isosorbide (DMI), and γ-valerolactone (GVL)) in an 80:20 solvent-to-water weight ratio, combined with four acids (HCl, H 2 SO 4 , AlCl 3 and p-toluenesulfonic acid (TsOH)) as catalysts (0.1 mol/L). The results showed specific interactions between the acid and solvent. HCl- and AlCl 3 -catalyzed GVL/H 2 O, HCl- and TsOH-catalyzed EG/H 2 O, and HCl-catalyzed DMI/H 2 O exhibited high pretreatment efficacy, achieving enzymatic glucose yields of approximately 80 % after 48 h of hydrolysis. The evaluation of solvent effects using Hansen Solubility Parameters (HSP) revealed no clear correlation with delignification, likely due to the influence of acidic catalysts and the formation of condensed lignin and pseudo-lignin, which may distort the delignification data. Additionally, the chemical composition and cellulose-related factors (accessibility, degree of polymerization and crystallinity) of pretreated biomass were analyzed and correlated with enzymatic glucose yield to evaluate their effects on biomass saccharification. In summary, this study underscores the specificity of acids in organosolv biomass pretreatment and cautions against relying solely on HSP theory for solvent selection when using acidic catalysts.
Acid-catalyzed organosolv pretreatments using various acids and organic solvents have been widely studied for biomass fractionation. However, few studies have explored whether specific combinations of acids and solvents are necessary to achieve optimal enzymatic cellulose hydrolysis. In this study, organosolv pretreatments were performed on corn stover under mild conditions (120 °C, 2 h) using four biomass-derived solvents (ethylene glycol (EG), 1,4-butanediol (BDO), dimethyl isosorbide (DMI), and γ-valerolactone (GVL)) in an 80:20 solvent-to-water weight ratio, combined with four acids (HCl, H 2 SO 4 , AlCl 3 and p-toluenesulfonic acid (TsOH)) as catalysts (0.1 mol/L). The results showed specific interactions between the acid and solvent. HCl- and AlCl 3 -catalyzed GVL/H 2 O, HCl- and TsOH-catalyzed EG/H 2 O, and HCl-catalyzed DMI/H 2 O exhibited high pretreatment efficacy, achieving enzymatic glucose yields of approximately 80 % after 48 h of hydrolysis. The evaluation of solvent effects using Hansen Solubility Parameters (HSP) revealed no clear correlation with delignification, likely due to the influence of acidic catalysts and the formation of condensed lignin and pseudo-lignin, which may distort the delignification data. Additionally, the chemical composition and cellulose-related factors (accessibility, degree of polymerization and crystallinity) of pretreated biomass were analyzed and correlated with enzymatic glucose yield to evaluate their effects on biomass saccharification. In summary, this study underscores the specificity of acids in organosolv biomass pretreatment and cautions against relying solely on HSP theory for solvent selection when using acidic catalysts.
摘要：
The potential health effects of exposure to rare earth elements (REEs) remain largely unexplored. This prospective cohort study aimed to elucidate the association between early pregnancy REE exposure and maternal thyroid function, as well as neonatal birth outcomes, in a cohort of pregnant women in Beijing, China. Additionally, the study explored the mediating role of thyroid homeostasis in the effects of REE exposure. Serum concentrations of fifteen REEs, along with Free Thyroxine (FT4), Thyroid Stimulating Hormone (TSH), and Thyroid Peroxidase Antibodies (TPOAb), were measured in 195 pregnant women. Multivariable linear regression analyses identified significant correlations between REE exposure and disruptions in maternal thyroid homeostasis. Specifically, Praseodymium (Pr) and Lutetium (Lu) were positively associated with FT4 levels, while Gadolinium (Gd) showed a positive correlation with TSH levels. Conversely, Thulium (Tm) was negatively associated with FT4 levels, and Yttrium (Y) was negatively correlated with TSH levels, indicating distinct interactions of specific REEs with thyroid regulation. Notably, Lu remained positively correlated with FT4 levels (β = 1.39, 95% CI = 0.55, 2.22) after adjusting for multiple comparisons. Regarding neonatal birth outcomes, Dysprosium (Dy) was found to be negatively associated with infant birth weight (β = −0.09, 95% CI = −0.170, −0.002). Furthermore, gender-specific analyses revealed significant associations between REE exposure and TPOAb levels among female neonates. Mediation analyses indicated that TSH significantly mediated the relationships between Terbium (Tb) and Y exposure and neonatal birth outcomes. The study suggests that REEs may disrupt endocrine function, particularly thyroid hormones, which could adversely affect neonatal growth, highlighting the need for further research on their impact in vulnerable populations.
The potential health effects of exposure to rare earth elements (REEs) remain largely unexplored. This prospective cohort study aimed to elucidate the association between early pregnancy REE exposure and maternal thyroid function, as well as neonatal birth outcomes, in a cohort of pregnant women in Beijing, China. Additionally, the study explored the mediating role of thyroid homeostasis in the effects of REE exposure. Serum concentrations of fifteen REEs, along with Free Thyroxine (FT4), Thyroid Stimulating Hormone (TSH), and Thyroid Peroxidase Antibodies (TPOAb), were measured in 195 pregnant women. Multivariable linear regression analyses identified significant correlations between REE exposure and disruptions in maternal thyroid homeostasis. Specifically, Praseodymium (Pr) and Lutetium (Lu) were positively associated with FT4 levels, while Gadolinium (Gd) showed a positive correlation with TSH levels. Conversely, Thulium (Tm) was negatively associated with FT4 levels, and Yttrium (Y) was negatively correlated with TSH levels, indicating distinct interactions of specific REEs with thyroid regulation. Notably, Lu remained positively correlated with FT4 levels (β = 1.39, 95% CI = 0.55, 2.22) after adjusting for multiple comparisons.
Regarding neonatal birth outcomes, Dysprosium (Dy) was found to be negatively associated with infant birth weight (β = −0.09, 95% CI = −0.170, −0.002). Furthermore, gender-specific analyses revealed significant associations between REE exposure and TPOAb levels among female neonates. Mediation analyses indicated that TSH significantly mediated the relationships between Terbium (Tb) and Y exposure and neonatal birth outcomes. The study suggests that REEs may disrupt endocrine function, particularly thyroid hormones, which could adversely affect neonatal growth, highlighting the need for further research on their impact in vulnerable populations.
摘要：
Lotus root is a widely popular aquatic vegetable with edible and medicinal values. Here we report the structure and lipid-lowering activity of two lotus root polysaccharides LRW (lotus root polysaccharide by water extraction) and LRA (lotus root polysaccharide by alkali extraction), that were extracted by aqueous and alkaline solution respectively. The results showed that the yield of polysaccharide from lotus root could be significantly improved by alkali extraction. Basic composition and structural characterization showed that the total sugar contents of LRW and LRA were 96.83 % and 73.66 %, and the molecular weights were 2.464 × 10 5 Da and 1.727 × 10 5 Da, respectively. LRW and LRA had the similar structure that the main backbone consisted of →4)-α-D-Glcp-(1→ with branches at C-6 site. Both LRW and LRA could scavenge DPPH and hydroxyl radicals effectively, and have strong adsorption capacity to cholate salts in a concentration-dependent manner. In HepG2 cells, LRW and LRA inhibited the accumulation of lipid droplets induced by oleic acid, and increased the activity of T-SOD and CAT, meanwhile, reduced the level of MDA, TC and TG, showing good lipid-lowering activity. In comparison, the lipid-lowering effect of LRA was better than that of LRW. In addition, gene sequencing and RT-PCR showed that AMPK, ACC, PPARα and CPT-1 were essential for LRA to exert a lipid-lowering effect. This study provides a theoretical basis for the extraction and lipid-lowering application of lotus root polysaccharides.
Lotus root is a widely popular aquatic vegetable with edible and medicinal values. Here we report the structure and lipid-lowering activity of two lotus root polysaccharides LRW (lotus root polysaccharide by water extraction) and LRA (lotus root polysaccharide by alkali extraction), that were extracted by aqueous and alkaline solution respectively. The results showed that the yield of polysaccharide from lotus root could be significantly improved by alkali extraction. Basic composition and structural characterization showed that the total sugar contents of LRW and LRA were 96.83 % and 73.66 %, and the molecular weights were 2.464 × 10 5 Da and 1.727 × 10 5 Da, respectively. LRW and LRA had the similar structure that the main backbone consisted of →4)-α-D-Glcp-(1→ with branches at C-6 site. Both LRW and LRA could scavenge DPPH and hydroxyl radicals effectively, and have strong adsorption capacity to cholate salts in a concentration-dependent manner. In HepG2 cells, LRW and LRA inhibited the accumulation of lipid droplets induced by oleic acid, and increased the activity of T-SOD and CAT, meanwhile, reduced the level of MDA, TC and TG, showing good lipid-lowering activity. In comparison, the lipid-lowering effect of LRA was better than that of LRW. In addition, gene sequencing and RT-PCR showed that AMPK, ACC, PPARα and CPT-1 were essential for LRA to exert a lipid-lowering effect. This study provides a theoretical basis for the extraction and lipid-lowering application of lotus root polysaccharides.
作者机构：
[Liu, Yan; Xu, Lin; Li, Yuzhi; Wang, Qiao; Fang, Bolong; Zhao, Xiaole] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[Liu, Xin] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: liuxinhook@126.com;[Gong, Zhiyong] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: gongzycn@whpu.edu.cn;[Lai, Weihua] State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Nanchang University, Nanchang 330047, China
通讯机构：
[Gong, Zhiyong; Liu, Xin] H;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address:
摘要：
It is an urgent need of rapid and sensitive method for detection of Escherichia coli O157:H7 ( E. coli O157:H7), a class of hazardous foodborne pathogens in food safety. The traditional enzyme-linked immunosorbent assay (ELISA), a dominant rapid detection technic, takes disadvantages of low test sensitivity due to the insufficient enzyme loading capacity. In this study, we successfully synthesized the self-assembled Au/polydopamine (PDA)/HRP nanocomposites with the high enzyme loading on the outer surface and in the inner space. The high catalytic activity of Au/PDA/HRP was maintained by virtue of its hyperbranched flexible structure. For E. coli O157:H7 detection in milk samples, the proposed immunoassay achieved a visual cut-off value of 10 3 cfu mL −1 and a low limit of detection (LOD) of 2.8 × 10 2 cfu mL −1 , 33 and 46 times more sensitive than the traditional ELISA, respectively. The tremendous advantages of high sensitivity, excellent specificity and adequate recovery make it promising for sensitively monitoring various kinds of pathogenic bacteria in food safety.
It is an urgent need of rapid and sensitive method for detection of Escherichia coli O157:H7 ( E. coli O157:H7), a class of hazardous foodborne pathogens in food safety. The traditional enzyme-linked immunosorbent assay (ELISA), a dominant rapid detection technic, takes disadvantages of low test sensitivity due to the insufficient enzyme loading capacity. In this study, we successfully synthesized the self-assembled Au/polydopamine (PDA)/HRP nanocomposites with the high enzyme loading on the outer surface and in the inner space. The high catalytic activity of Au/PDA/HRP was maintained by virtue of its hyperbranched flexible structure. For E. coli O157:H7 detection in milk samples, the proposed immunoassay achieved a visual cut-off value of 10 3 cfu mL −1 and a low limit of detection (LOD) of 2.8 × 10 2 cfu mL −1 , 33 and 46 times more sensitive than the traditional ELISA, respectively. The tremendous advantages of high sensitivity, excellent specificity and adequate recovery make it promising for sensitively monitoring various kinds of pathogenic bacteria in food safety.
摘要：
Fractionation allows the separation of components in beef tallow. This study compared the physicochemical characteristics and cholesterol content of beef tallow and its liquid fraction, evaluating their frying performance as potential deep-fat frying oils against plant oils. Results showed effective separation of unsaturated components from beef tallow through fractionation. Beef tallow exhibited superior physicochemical properties during frying, with lower deterioration levels than plant oils. Benzo[ a ]pyrene content increased in plant oils but remained low in beef tallow and its liquid fraction. The liquid fraction had a significantly shorter oxidative induction time of 0.38 h compared to 5.85 h and 5.24 h for plant oils. This study revealed that alterations were observed in beef tallow and its liquid fraction when used as frying oils, with beef tallow demonstrating stronger antioxidative properties compared to the liquid fraction, which exhibited lower levels of cholesterol and saturated fatty acids.
Fractionation allows the separation of components in beef tallow. This study compared the physicochemical characteristics and cholesterol content of beef tallow and its liquid fraction, evaluating their frying performance as potential deep-fat frying oils against plant oils. Results showed effective separation of unsaturated components from beef tallow through fractionation. Beef tallow exhibited superior physicochemical properties during frying, with lower deterioration levels than plant oils. Benzo[ a ]pyrene content increased in plant oils but remained low in beef tallow and its liquid fraction. The liquid fraction had a significantly shorter oxidative induction time of 0.38 h compared to 5.85 h and 5.24 h for plant oils. This study revealed that alterations were observed in beef tallow and its liquid fraction when used as frying oils, with beef tallow demonstrating stronger antioxidative properties compared to the liquid fraction, which exhibited lower levels of cholesterol and saturated fatty acids.
摘要：
Starch degradation plays a central role in fruit ripening. The β-amylase (Bam) catalysts starch degradation of apple fruit. However, the molecular mechanism regulating Bam gene expression in apples remains unclear. Using yeast one-hybrid library screening, we identified a transcription factor MdGTL1a that directly binds to the MdBam8 promoter. This bind was verified by using an electrophoretic mobility shift assay and confirmed to enhance the promotor activity of MdBam8 by promoter-β-glucuronidase transactivation assay. Transient over-expression of MdGTL1a activated MdBam8 expression and further enhanced starch degradation in apple flesh. Subcellular localization analyses in tobacco protoplasts demonstrated that the nucleus was the exclusive location of the MdGTL1a-GFP fusion protein. Exogenous salicylic acid treatment decreased MdGTL1a expression and resulted in higher starch content in apples, which was consistent with the fruit ripening. It is concluded that salicylic acid treatment could enhance apple storage quality by inhibiting starch degradation through a crucial transcription factor, MdGTL1a.
期刊：
Journal of Cereal Science,2025年:104153 ISSN：0733-5210
通讯作者：
Guozhen Wang
作者机构：
[Guozhen Wang; Jiejun Zhou; Bin Li; Qingyun Lyu; Wenping Ding] College of Food Science and Engineering, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;[Xiaogang Luo] Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan 430205, China;[Li-Tao Tong] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
通讯机构：
[Guozhen Wang] C;College of Food Science and Engineering, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
摘要：
In the semi-dry milling of rice, soaking is of great importance for the characters of rice flour. In this paper, the water absorption kinetics, hardness changes and related physicochemical properties of the glutinous brown rice (GBR) flour during soaking were studied to fit the Peleg equation. Different conditions (20–45°C, 0–12 h) were used in the soaking process of the GBR. The migration and distribution of water in the GBR during soaking process was analyzed by the low-field nuclear magnetic resonance (LF-NMR). Then, the regulation of water absorption at different temperatures was fitted to the Peleg equation, and the quality differences of the GBR flour obtained under different soaking conditions were successfully predicted by this equation. The results showed that the primary state of water in the soaking process of GBR was weakly bound water and the water content when reaching the adsorption equilibrium was about 60%. Through the prediction of this equation, the damaged starch contents of the prepared GBR flour under various conditions were between 2%–3%. This study provide a significant guidance method through fitting the Peleg equation for the milling process of the cereal flour.
In the semi-dry milling of rice, soaking is of great importance for the characters of rice flour. In this paper, the water absorption kinetics, hardness changes and related physicochemical properties of the glutinous brown rice (GBR) flour during soaking were studied to fit the Peleg equation. Different conditions (20–45°C, 0–12 h) were used in the soaking process of the GBR. The migration and distribution of water in the GBR during soaking process was analyzed by the low-field nuclear magnetic resonance (LF-NMR). Then, the regulation of water absorption at different temperatures was fitted to the Peleg equation, and the quality differences of the GBR flour obtained under different soaking conditions were successfully predicted by this equation. The results showed that the primary state of water in the soaking process of GBR was weakly bound water and the water content when reaching the adsorption equilibrium was about 60%. Through the prediction of this equation, the damaged starch contents of the prepared GBR flour under various conditions were between 2%–3%. This study provide a significant guidance method through fitting the Peleg equation for the milling process of the cereal flour.
摘要：
Glycosylation can be used to improve the emulsifying properties of protein by covalently binding with sugar. In this study, we prepared coconut protein (CP) -polygalacturonic acid (PA) conjugates by dry-heat method, studied the effect of PA with different molecular weight on the structure and functionality of CP, and characterized the interfacical behavior of CP at the oil-water interface to establish the relationship between interfacial behavior and emulsion stability. The results showed that different molecular weights of PA (28.4 ± 2.01 kDa, 20.3 ± 3.09 kDa, 16.3 ± 3.07 kDa, 11.6 ± 2.33 kDa) significantly affected the grafting degree between CP and PA (14.57 % ± 0.98 %, 53.74 % ± 0.1 %, 45.5 % ± 1.81 %, 36.54 % ± 0.38 %, respectively). The results of scanning electron microscopy (SEM) and Fourier infrared spectroscopy (FT-IR) confirmed the successful preparation of PA-CP conjugates. The dynamic interfacial tension of the conjugate was lowest (11.03 ± 0.07 mN/m) at the lowest PA molecular weight (11.6 ± 2.33 kDa), which increased with the increase of molecular weight. The diffusion, penetration and rearrangement rates of the conjugate were the highest when the molecular weight of PA was 20.3 ± 3.09 kDa. Compared to mixtures, conjugates tended to form a more elastic and stable interfacial film at the oil-water interface. In addition, the glycosylation reaction could improve the emulsion stability, resulting in smaller droplets size and higher zeta potential. With the decrease of molecular weight of PA, the emulsifying performance of CP was also improved. In conclusion, this work can further expand the application of coconut protein in the food industry and indicate the direction for further development of pectin with different molecular weights in the food industry.
Glycosylation can be used to improve the emulsifying properties of protein by covalently binding with sugar. In this study, we prepared coconut protein (CP) -polygalacturonic acid (PA) conjugates by dry-heat method, studied the effect of PA with different molecular weight on the structure and functionality of CP, and characterized the interfacical behavior of CP at the oil-water interface to establish the relationship between interfacial behavior and emulsion stability. The results showed that different molecular weights of PA (28.4 ± 2.01 kDa, 20.3 ± 3.09 kDa, 16.3 ± 3.07 kDa, 11.6 ± 2.33 kDa) significantly affected the grafting degree between CP and PA (14.57 % ± 0.98 %, 53.74 % ± 0.1 %, 45.5 % ± 1.81 %, 36.54 % ± 0.38 %, respectively). The results of scanning electron microscopy (SEM) and Fourier infrared spectroscopy (FT-IR) confirmed the successful preparation of PA-CP conjugates. The dynamic interfacial tension of the conjugate was lowest (11.03 ± 0.07 mN/m) at the lowest PA molecular weight (11.6 ± 2.33 kDa), which increased with the increase of molecular weight. The diffusion, penetration and rearrangement rates of the conjugate were the highest when the molecular weight of PA was 20.3 ± 3.09 kDa. Compared to mixtures, conjugates tended to form a more elastic and stable interfacial film at the oil-water interface. In addition, the glycosylation reaction could improve the emulsion stability, resulting in smaller droplets size and higher zeta potential. With the decrease of molecular weight of PA, the emulsifying performance of CP was also improved. In conclusion, this work can further expand the application of coconut protein in the food industry and indicate the direction for further development of pectin with different molecular weights in the food industry.
期刊：
Journal of Pharmaceutical and Biomedical Analysis,2025年253:116540 ISSN：0731-7085
通讯作者：
Zongyuan Wu<&wdkj&>Pei Luo
作者机构：
[Yu, Xina; Li, Zhanhua; Wang, Tiantian; Song, Shanshan] School of Pharmacy, Faculty of Medicine & State Key Laboratory of Quality Research in Chinese Medicines, Macau University of Science and Technology, Macau 999078, PR China;[Huang, Hui] Department of Cardiology, The Eighth Affiliated Hospital, Sun Yat-sen University,Shenzhen 518000,PR China;[Shen, Qing] Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University,Hangzhou,Zhejiang 310012,PR China;[Wu, Zongyuan] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science & Engineering, Wuhan Polytechnic University,Wuhan,Hubei 430023,PR China. Electronic address: tottiwzy@163.com;[Luo, Pei] School of Pharmacy, Faculty of Medicine & State Key Laboratory of Quality Research in Chinese Medicines, Macau University of Science and Technology, Macau 999078, PR China. Electronic address: pluo@must.edu.mo
通讯机构：
[Zongyuan Wu] K;[Pei Luo] S;School of Pharmacy, Faculty of Medicine & State Key Laboratory of Quality Research in Chinese Medicines, Macau University of Science and Technology, Macau 999078, PR China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, PR China
摘要：
Panaxynol is a bioactive polyacetylene in food plants; however, its specific benefits in diabetes and metabolic disorders remain unclear. Previous studies have mainly focused on biochemical indicators and clinical evaluations. Limited research has systematically elucidated the beneficial effects of panaxynol from the oxylipins perspective. In this study, we employed an oxylipin analysis platform we previously established using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) based on the multiple reaction monitoring (MRM) method for the profiling of oxylipins. After a 7-week administration of panaxynol to db/db mice, significant alterations in serum oxylipins and potential benefits to hyperglycemia, insulin resistance, and hepatic steatosis were observed. Our analysis also revealed correlations among epoxygenase products derived from arachidonic acid (AA), linoleic acid (LA), and α-linolenic acid (ALA) via cytochrome P450 (CYP) pathways. Furthermore, six potential oxylipins were identified, as offering insights into the mechanisms by which panaxynol may modulate diabetes. These results provide the first in vivo evidence of the impact of panaxynol on oxylipin metabolism and lay the foundation for developing panaxynol as a nutraceutical for diabetes management.
Panaxynol is a bioactive polyacetylene in food plants; however, its specific benefits in diabetes and metabolic disorders remain unclear. Previous studies have mainly focused on biochemical indicators and clinical evaluations. Limited research has systematically elucidated the beneficial effects of panaxynol from the oxylipins perspective. In this study, we employed an oxylipin analysis platform we previously established using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) based on the multiple reaction monitoring (MRM) method for the profiling of oxylipins. After a 7-week administration of panaxynol to db/db mice, significant alterations in serum oxylipins and potential benefits to hyperglycemia, insulin resistance, and hepatic steatosis were observed. Our analysis also revealed correlations among epoxygenase products derived from arachidonic acid (AA), linoleic acid (LA), and α-linolenic acid (ALA) via cytochrome P450 (CYP) pathways. Furthermore, six potential oxylipins were identified, as offering insights into the mechanisms by which panaxynol may modulate diabetes. These results provide the first in vivo evidence of the impact of panaxynol on oxylipin metabolism and lay the foundation for developing panaxynol as a nutraceutical for diabetes management.
作者机构：
[He, Dongping; Hong, Kunqiang; Lei, Fenfen; Zhang, Han; Han, Mei; Nie, Xuejiao] College of Food Science and Engineering, Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Wuhan Polytechnic University, Wuhan 430023, PR China;[He, Dongping; Hong, Kunqiang; Lei, Fenfen; Zhang, Han; Han, Mei; Nie, Xuejiao] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, PR China;[Hong, Kunqiang] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China. Electronic address: hongkq@whpu.edu.cn;[He, Dongping; Zhang, Han; Han, Mei; Nie, Xuejiao] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China;[Fu, Xiaomeng] School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, PR China. Electronic address: fuxiaomeng@tju.edu.cn
通讯机构：
[Lei, Fenfen; Hong, Kunqiang] H;[Fu, Xiaomeng] S;College of Food Science and Engineering, Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Wuhan Polytechnic University, Wuhan 430023, PR China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, PR China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China
关键词：
Fermented rapeseed meal;Glucosinolates;Microbial consortium;Nutritional value improvement;Solid-state fermentation
摘要：
This study explores the potential of artificial microbial consortia to enhance rapeseed meal nutritional value. A novel four-species microbial consortium consisting of Bacillus subtilis , Lactobacillus plantarum and two screened glucosinolates-degradation strains Erwinia tasmaniensis and Enterococcus gallinarum was constructed for nutritional value improvement in rapeseed meal. Results demonstrated significant reductions in the concentrations of glucosinolates (86.08 %), phytic acid (59.41 %), 5-vinyl-1,3-oxazolidine-2-thione (94.40 %), tannins (73.88 %), and fiber (58.69 %). The crude protein and total amino acids concentrations were elevated by 0.46-fold and 1.22-fold higher compared to unfermented rapeseed meal. Comparative analysis revealed that fermented rapeseed meal exhibited superior crude protein digestibility, total amino acids content, and essential amino acids profile compared to six commercial products. Moreover, the fermentation of rapeseed meal significantly increased the abundance and concentration of volatile substances, thereby enhancing its sensory attributes. This research provides a promising strategy for the rapeseed meal valorization in feed industry.
This study explores the potential of artificial microbial consortia to enhance rapeseed meal nutritional value. A novel four-species microbial consortium consisting of Bacillus subtilis , Lactobacillus plantarum and two screened glucosinolates-degradation strains Erwinia tasmaniensis and Enterococcus gallinarum was constructed for nutritional value improvement in rapeseed meal. Results demonstrated significant reductions in the concentrations of glucosinolates (86.08 %), phytic acid (59.41 %), 5-vinyl-1,3-oxazolidine-2-thione (94.40 %), tannins (73.88 %), and fiber (58.69 %). The crude protein and total amino acids concentrations were elevated by 0.46-fold and 1.22-fold higher compared to unfermented rapeseed meal. Comparative analysis revealed that fermented rapeseed meal exhibited superior crude protein digestibility, total amino acids content, and essential amino acids profile compared to six commercial products. Moreover, the fermentation of rapeseed meal significantly increased the abundance and concentration of volatile substances, thereby enhancing its sensory attributes. This research provides a promising strategy for the rapeseed meal valorization in feed industry.
摘要：
In order to overcome the technical challenges of poor stability and weak antibacterial effects of individual essential oil in food preservation applications, the present study aimed to encapsulate cinnamon and clove essential oil compound by using spray-drying technique. The combination of cinnamon and clove essential oils was determined to have good synergistic bacteriostatic effects by the checkerboard dilution method, and the best bacteriostatic effect could be obtained when the volume ratio was 7:3 for compounding. Microcapsules were prepared using hydroxypropyl-β-cyclodextrin (HPCD) as wall material and compound essential oil as core material, the optimal conditions for the microcapsule preparation process through a one-way test were: homogenizing speed of 8000 r/min, wall material addition of 2 %, HPCD to EO ratio of 1:3, EO to T-80 ratio of 1.5:1, and homogenizing time of 8 min. The physicochemical properties of the prepared compound essential oil microcapsules (EOM) were characterized, and the results showed that the EOM was successfully encapsulated in HPCD with good physicochemical properties, and the encapsulation rate of the prepared microcapsules was measured to be 65.82 ± 4.00 %. The thermal stability of the encapsulated EOM was improved, and volatilization of the essential oils was effectively inhibited. In addition, the EOM showed antibacterial activity against the five types of bacteria tested, and the number of surviving bacteria decreased by about 17–18 % after 72 h. The preservation experiment of low salt pickles showed that the EOM was more effective in maintaining the quality and prolonging the shelf life of the pickles compared with commercial sodium benzoate, which also demonstrated the potential application of EOM in preserving low-salt pickles. This study provides a feasible and new technical strategy for more effective application of plant essential oils in food preservation.
In order to overcome the technical challenges of poor stability and weak antibacterial effects of individual essential oil in food preservation applications, the present study aimed to encapsulate cinnamon and clove essential oil compound by using spray-drying technique. The combination of cinnamon and clove essential oils was determined to have good synergistic bacteriostatic effects by the checkerboard dilution method, and the best bacteriostatic effect could be obtained when the volume ratio was 7:3 for compounding. Microcapsules were prepared using hydroxypropyl-β-cyclodextrin (HPCD) as wall material and compound essential oil as core material, the optimal conditions for the microcapsule preparation process through a one-way test were: homogenizing speed of 8000 r/min, wall material addition of 2 %, HPCD to EO ratio of 1:3, EO to T-80 ratio of 1.5:1, and homogenizing time of 8 min. The physicochemical properties of the prepared compound essential oil microcapsules (EOM) were characterized, and the results showed that the EOM was successfully encapsulated in HPCD with good physicochemical properties, and the encapsulation rate of the prepared microcapsules was measured to be 65.82 ± 4.00 %. The thermal stability of the encapsulated EOM was improved, and volatilization of the essential oils was effectively inhibited. In addition, the EOM showed antibacterial activity against the five types of bacteria tested, and the number of surviving bacteria decreased by about 17–18 % after 72 h. The preservation experiment of low salt pickles showed that the EOM was more effective in maintaining the quality and prolonging the shelf life of the pickles compared with commercial sodium benzoate, which also demonstrated the potential application of EOM in preserving low-salt pickles. This study provides a feasible and new technical strategy for more effective application of plant essential oils in food preservation.
